Vanilla Bean Hard Sauce Recipes

VANILLA BEAN RUM OR BRANDY BUTTER (HARD SAUCE)

Steps:

• Beat butter until light and fluffy (I use a hand held mixer).
• Gradually blend in the powdered sugar; add vanilla and cream, beating well to combine.
• Beat in the rum, to taste.
• Transfer to a pretty glass serving bowl, dust with nutmeg.
• Cover with cling film and refrigerate several hours or overnight, or may be packed into jars for holiday gift giving.
• Serve as a rich topping over warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts.
• Keeps for several weeks in the refrigerator.

VANILLA BEAN CARAMEL SAUCE

Steps:

• Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
• Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.

VANILLA HARD SAUCE RECIPE

Steps:

• Split vanilla bean lengthwise, and scrape seeds into a large bowl. Stir in powdered sugar.
• Beat butter into sugar mixture at medium speed with an electric mixer until blended.

VANILLA BEAN HARD SAUCE

Steps:

• Note: one 6 inch vanilla bean equals about 1 tablespoon extract,if you want to substitute extract for vanilla bean.
• But using the vanilla bean seeds is so much more tasty!
• Scrape tiny vanilla beads into sugar,stir well.
• Combine with buter into mixing bowl.
• Beat at medium speed of electric mixture until well blended.
• Serve on Apple Berry Cobbler (another Recipezaar recipe),or any other fruit pie,pound cakes,etc.

VANILLA BEAN SAUCE

Steps:

• Saute shallots, add wine, and peeled vanilla bean. Boil down slowly (about 2 hours); stir occasionally. Add cream simmer down. Add salt, pepper and sugar. Serve warm over cooked lobster.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

VANILLA BEAN CARAMEL SAUCE

Steps:

• Bring the cream and vanilla bean to a boil in a small saucepan over medium heat.
• Remove from the heat and let steep for 10 minutes.
• Remove the vanilla bean.
• Scrape out the tiny seeds with the tip of a knife, and add to the cream.
• Discard the vanilla bean and set aside.
• Place the sugar and corn syrup in a 3-quart saucepan, and mix with a wooden spoon until as much of the sugar is coated with the syrup as possible.
• Scrape any sugar back into the pan and turn the heat to medium.
• The sugar will begin to break down after 3 or 4 minutes.
• Stir once or twice, mixing the undissolved sugar into the warm liquid.
• When it becomes foamy after about 2 more minutes, stop stirring.
• Continue heating for 2 minutes until the syrup begins to turn medium brown.
• Whisk in the butter a little at a time and continue whisking until the mixture comes together.
• Remove from the heat and very slowly whisk in the cream a little at a time and continue whisking until the mixture comes together again.
• The caramel is extremely hot and initially will bubble up as the cream is being added.
• Return the saucepan to the burner over low heat and sir until the caramel sauce is completely smooth and all ingredients are incorporated (sauce will thicken as it cools).
• Allow the caramel to cool completely before storing in a covered container in the refrigerator.
• Serve warm.

VANILLA SAUCE

Steps:

• 1. Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
• 2. Bring the remaining 2 cups of the milk and the vanilla bean just to a simmer in a heavy-bottomed medium saucepan over low heat. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
• 3. Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.
• MAKE AHEAD
• The sauce can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat in the top part of a double boiler over simmering water.

VANILLA SAUCE

Steps:

• In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.